A Szechuan Classic

Tuck into a bowl of history at Tian Bao Szechuan Kitchen when you try the Szechuan Dan Dan Noodle (dry or soup at $8.80 and $9.80 respectively). The tale goes that in the 1840s, noodle vendors in Szechuan province carried their ingredients and cooking
apparatus on their shoulders, stopping to cook the noodles on the spot when passers-by hailed them. As the bamboo piece they carried their wares on was called Bian Dan, the noodles later became known as Dan Dan Noodle. At Tian Bao, chef Leo Lei cooks
Shanghai hand-pulled noodles in gravy made from more than 20 ingredients including Szechuan sesame sauce, before topping it off with stir-fried minced pork and Szechuan preserved vegetables. The Dan Dan Noodle is not the spiciest dish you will find here, but be prepared for a kick on your palate.